Schnitzel with Fried Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 947 cal. | (45 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 30.1 mg | (251 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,755 mg | (44 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 384 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 6 g |
Ingredients
- For serving
- freshly grated Horseradish
- Lemon wedge
- sweet Mustard
- Ingredients
- 800 grams cooked, waxy potatoes
- 80 grams clarified butter
- salt
- peppers
- 1 onion
- 80 grams Pancetta
- 4 Veal cutlets (each about 140 grams)
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams breadcrumbs
- 2 Tbsps ground Hazelnuts
- 3 Tbsps clarified butter
- 2 Tbsps freshly cut parsley
Preparation steps
Peel potatoes and cut into slices.Heat 2 tablespoons of butter in a pan and cook potatoes on medium heat for about 10 minutes or until light golden brown. Season with salt and pepper. Peel onion and chop finely. Cut bacon into cubes and add together with onion to potaotes. Cook for 5 more minutes or until golden brown.
Rinse cutlets and pat dry. Season with salt and pepper and coat with flour. Beat eggs and dip cutlets in them. Combine breadcrumbs with nuts and roll cutlets with the mixture. Heat oil in a pan and cook cutlets for abour 2-3 minutes per side or until golden brown.
Sprinkle potatoes with parsley and season to taste.
Drain cutlets on paper towels and arrange together with potatoes on plates. Garnish with horseradish, lemon wedges and mustard, serve.
